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Major Risk - Food Safety

The availability of food for events is common and can enhance patron comfort whilst reducing the effects of alcohol consumption; however it may also be subject to certain legislative requirements concerning food safety. Event managers are obligated to ensure the risk to health and safety from the provision of food at events is control via the application of suitable controls. A variety of food options is important where alcohol is to be consumed and may also be a condition of a liquor license.

If Capricornia College kitchen is utilised for provision of food at events, the Catering Manager can provide further information in relation to food safety and must be involved in planning for events.

If an external contractor is to be used to provide food at events, the contractor must verify that a food safety plan compliant with Australia New Zealand Food Standards Code is in force and will be used for the event.

Risk Assessments

A Risk Assessment must be completed addressing Food Safety at events. Suitable controls must be implemented to either eliminate risks, or to reduce those risks as far as is reasonable practicable.

Further Information

The following resources will provide further information in relation to Food Safety at events:

 

Below are some examples of hazards, risks and controls associated with food safety at events

Hazards

Risks

Controls
  • Use of unlicensed caterer/s to provide foods
  • Use of caterer with no or non-complaint Food Safety Plan
  • Inadequate facilities for food preparation, handling and storage
  • Inadequate equipment for food preparation, handling and storage
  • Inadequate food preparation, handling and storage practices
  • Inadequate food hygiene precautions to prevent food spoilage and contamination
  • Failure to consider possible allergic reactions of persons to some foods
  • Breach of legislative requirements
  • Sickness from contaminated food
  • Food spoilage and waste
  • Reputational damage to University
  • Legal action
  • Regulatory prosecution / fines
  • Ensure Food requirements are subject to a Risk Assessment
  • Use only licensed caterers where applicable
  • Ensure caterers have a Food Safety Plan compliant with AS/NZS Food Safety Code
  • Adequate facilities and equipment for food preparation, handling and storage are available
  • Personnel are aware of appropriate food preparation, handling and storage practices
  • Appropriate food hygiene precautions taken to prevent food spoilage and contamination
  • Steps taken to identify possible allergic reactions from some foods.
  • Obtain appropriate information and advice in relation to food preparation, handling and storage for the event